Sassy Bourbon and Black Strap Molasses Barbecue Sauce

By ldelmas

MAKES about 4 CUPS

Ingredients

• 1 28-ounce can crushed tomatoes
• 1 cup packed brown sugar
• 1/2 cup bourbon
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup black strap molasses
• 2 tablespoons red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 teaspoons chili powder
• Kosher salt
• Freshly ground pepper
• 1 tablespoon unsweetened cocoa

Preparation

Step 1

1. In a large saucepan combine the tomatoes, sugar, bourbon, ketchup, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the chili powder and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
2. Let the sauce cool for about 10 minutes, or until it is warm but no longer “boiling” hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about ½ teaspoon salt and pepper. Remember, not to over-season the sauce because everything you put it on will already have a layer of seasoning. Add the cocoa powder and mix well to combine.
3. Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator. Brush it on meat 10-20 minutes before the cooking time is finished. If desired, serve extra on the side.